Chicken Adobo, Large Family Recipe ( 12 servings)

6 pounds frozen chicken pieces, individually, previously roasted, mixture of breast pieces, drumsticks and wings, and thighs with back

¾ cups low-sodium soy sauce

½ cups cider vinegar

½ tablespoon brown sugar

1 clove garlic, sliced

½ teaspoon ground black pepper

½ cup low-sodium chicken broth

Thaw chicken in refrigerator. 

Combine soy sauce, vinegar, and brown sugar.

Mix marinade and chicken in one pan. Let stand in refrigerator for at least 1 hour.

Add garlic and pepper to the chicken in marinade. Mix well.

Cover pan tightly with aluminum foil.

Roast at 350°F in a conventional oven for 30 minutes or 325°F in a convection oven for 25 minutes.

Remove pan and add 2 cups of chicken broth.

Continue cooking covered chicken adobo for approximately 30 minutes or until internal temperature reads 165°F or higher and liquid is reduced. Keep warm.

Makes 12 servings of 1 breast piece or 1 drumstick and 1 wing or 1 thigh with back.